Chocolate and Strawberries Two Tone Cookies
By Rebecca St.Clair
These delightful chocolate and strawberry two-tone cookies are the perfect blend of rich, velvety chocolate and sweet, fruity strawberry. With tender, delicate texture and vibrant colours, these cookies are the best of both worlds in every bite.
Vibrant, cutout, two tone dough, these sugar cookies are beautiful and delicious! Serve these cookies just as they are or pair with creamy strawberry buttercream for the perfect fun and festive sandwich cookies!
How to store chocolate and strawberries two tone cookies
After the cookies are baked they can be stored at room temperature, in an air-tight container, for up to 5 days. If you wish to store them for longer, keep them in an air-tight container in the refrigerator for up to 2 weeks, or in the freezer for for up to 3 months.
For buttercream sandwich cookies, store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Freezing chocolate and strawberries two tone cookie dough
You can also make the dough in advance and freeze to bake later.
- Roll out, cut and form the two tone cookie dough.
- Cut into cookies.
- Freeze in a single layer, on a baking sheet, for 2 hours. Then, pop the unbaked cookies into a freezer bag, or an airtight container.
- Store in the freezer for up to 3 months.
- When you are ready to bake the cookies, continue on with the recipe the same way you would if you were making them fresh.
Why You’ll Love This Recipe
Simple ingredients – Made with only a handful of simple ingredients that you probably already have on hand.
No spread – Perfect no spread sugar cookies that you can use with cookie cutters.
Beautiful design – The two tone cookie dough means no need to decorate the cookies. They are beautiful just as they are.
Full of flavour – Intense chocolate and strawberry for a classic flavour combination.
Kid approved – This recipe is fun for the whole family to make and enjoy!
Filling options for chocolate and strawberry two tone cookies
Buttercream
Vanilla Buttercream – This classic simple icing is the perfect accompaniment for these flavourful cookies.
Strawberry Buttercream – Add an intense boost of strawberry flavour with fresh strawberry buttercream. This is my favourite option! (Recipe at the bottom of this post!)
Cream Cheese Icing – This tangy sweet icing is the perfect pairing for this classic strawberry and chocolate combination!
Royal Icing
Perfect to use if you want to decorate these cookies instead of turning into sandwich cookies. This is a simple runny icing that dries hard.
Ingredients
Butter – Adds richness and is needed to cream with the sugar for a light and fluffy batter.
Sugar – Adds sweetness and flavour and is used to cream together with the butter to create bulk and fluffiness in the cookies.
Eggs – Adds richness and helps hold the dough together.
Vanilla – Flavour
Salt – Adds flavour and balances out the sugar.
Baking powder – A leavener that helps the dough to puff up in the oven.
Flour – Basic all-purpose flour is used to make this recipe.
Strawberry jam – For flavour and a pop of colour.
Cocoa – For the rich chocolate flavour.
How to make Chocolate and Strawberry Two-Tone Cookies
Method
Strawberry Dough
- In the bowl of a stand mixer, or a large bowl with beaters, cream ½ cup butter and 1 cup sugar together, until it is light and fluffy.
- Beat in ¼ cup strawberry jam.
- Add in the egg and beat well.
- Mix in the vanilla extract and a few drops of red food colouring, if desired.
5. Sprinkle in 1 teaspoon baking powder, 1 teaspoon salt, and 2 cups all-purpose flour. Mix just until the dough comes together.
6. Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
Chocolate dough
- In a large bowl, cream 1 cup butter and 1 cup sugar until light and fluffy.
- Beat in 2 eggs, one at a time. Scrape down the bowl after each addition.
- Add 2 teaspoons vanilla and beat a few seconds to combine.
- Add 1 teaspoon salt, 1 teaspoon baking powder and ¾ cup of cocoa. Mix to combine.
5. Add in 2 ¼ cups all-purpose flour, mix on low until the dough just comes together.
6. On a lightly floured surface, roll out the dough thinly.
Two-Tone Dough
- Preheat the oven to 350 °F (180 °C)
- Remove from the plastic and roll out the strawberry dough on a floured countertop. Make sure to turn and flip the dough, as you are rolling. Apply more flour, as needed, to stop the dough from sticking to the counter or the rolling pin. The dough should be about ½-cm. thickness.
- Cut out shapes with small cookie cutters on the strawberry and chocolate dough. Place the strawberry cutouts in the spaces of the chocolate dough and the chocolate cutouts in the spaces of the strawberry dough.
- Roll the dough out a few times with the rolling pin to secure the pieces in each dough.
- Use larger cookie cutters to cut the dough into cookies and place the cookies spread out on a lined baking sheet.
6. Bake the cookies for 10-12 minutes or until set. The edges should just start to colour.
7. Let the cookies cool on the baking sheet 5 minutes. Remove to a wire rack to cool completely.
How to make Strawberry Buttercream
Ingredients
3-4 Fresh ripe strawberries
1 cup softened butter 225 g
6 cups powdered sugar 780 g
1 teaspoon vanilla 5 ml
¼ teaspoon salt 1 g
Method
- Cut 4-6 strawberries and mash or purée until smooth.
- In the bowl of a stand mixer or in a large bowl with beaters, beat 1 cup soft butter until light and creamy.
- On low, beat in 6 cups powdered sugar, salt, and vanilla. Increase the speed once the ingredients are incorporated.
4. Add in the strawberry purée and beat for a few minutes until very light and creamy.
5. Either spread or use a piping bag to sandwich the cookies together.
Chocolate and Strawberry Two-Tone Cookies
The perfect blend of rich, velvety chocolate and sweet, fruity strawberry. With tender, delicate texture and vibrant colours, these cookies are the best of both worlds in every bite.
Ingredients
strawberry dough
- ½ cup unsalted butter, softened 115 g
- 1 cup white sugar 200 g
- ¼ cup strawberry jam or jelly 60 ml
- 1 teaspoon vanilla extract 5 ml
- 1 egg
- 1 teaspoon baking powder 5 g
- 1 teaspoon salt 5 g
- 2 cups all-purpose flour 300 g
- A few drops, red food colouring (optional)
chocolate dough
- 1 cup softened butter 225 g
- 1 cup white sugar 200 g
- 1 teaspoon salt 5 ml
- 2 eggs
- 2 teaspoons vanilla 10 ml
- 1 teaspoon baking powder 5 ml
- ¾ cups cocoa powder 150 g
- 2 ¼ cups all-purpose flour 337 g
Instructions
Strawberry Dough
- In the bowl of a stand mixer, or a large bowl with beaters, cream the butter and sugar together, until it is light and fluffy.
- Beat in the strawberry jam.
- Add in the eggs, one at a time, and beat after each addition.
- Mix in the vanilla extract and a few drops of red food colouring, if desired.
- Sprinkle in the baking powder, salt, and flour. Mix just until the dough comes together.
- Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for an hour.
Chocolate dough
- In a large bowl, cream the butter and the sugar until light and fluffy.
- Beat in the eggs, one at a time. Scrape down the bowl after each addition.
- Add the vanilla and beat a few seconds to combine.
- Add the salt, baking powder and cocoa. Mix to combine.
- Add in the flour, mix on low until the dough just comes together.
- On a lightly floured surface, roll out the dough thinly.
Two-Tone Dough
1. Preheat the oven to 350 °F (180 °C)
2. Remove from the plastic and roll out the strawberry dough on a floured countertop. Make sure to turn and flip the dough, as you are rolling. Apply more flour, as needed, to stop the dough from sticking to the counter or the rolling pin. The dough should be about ½-cm. thickness.
3. Cut out shapes with small cookie cutters on the strawberry and chocolate dough. Place the strawberry cutouts in the spaces of the chocolate dough and the chocolate cutouts in the spaces of the strawberry dough.
4. Roll the dough out a few times with the rolling pin to secure the pieces in each dough.
5. Use larger cookie cutters to cut the dough into cookies and place the cookies spread out on a lined baking sheet.
6. Bake the cookies for 10-12 minutes or until set. The edges should just start to colour.
7. Let the cookies cool on the baking sheet 5 minutes. Remove to a wire rack to cool completely.
Notes
Turn these cookies into flavourful sandwich cookies with vanilla or strawberry buttercream!
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 208Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 190mgCarbohydrates 29gFiber 1gSugar 13gProtein 3g
Nutrition information isn’t always accurate.
Easy Fresh Strawberry Buttercream
A simple light and fluffy frosting. The silky smooth texture and bright strawberry flavour are perfect for piping or spreading on cupcakes, cookies, and desserts!
Ingredients
- 3-4 Fresh ripe strawberries
- 1 cup softened butter 225 g
- 6 cups powdered sugar 780 g
- 1 teaspoon vanilla 5 ml
- ¼ teaspoon salt 1 g
Instructions
- Cut 4-6 strawberries and mash or purée until smooth.
- In the bowl of a stand mixer or in a large bowl with beaters, beat the butter until light and creamy.
- Beat in the powdered sugar, salt, and vanilla.
- Add in the strawberry purée and beat for a few minutes until very light and creamy.
- Either spread or use a piping bag to sandwich the cookies together.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 293Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 98mgCarbohydrates 49gFiber 0gSugar 48gProtein 0g
Nutrition information isn’t always accurate.
Looking for some more Valentine’s Day recipes? Hop over here!
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